Blueberry Fool Butter Cake

Blueberry Fool Butter Cake, a moist, delicious butter cake filled & topped with a whipped cream Blueberry fool. It reminds me of Sunday dinners as a child.

Blueberry Fool Butter Cake

After the recent success of our East End Mess recipe I thought about other ways to incorporate a simple whipped cream and berry fool into other desserts.

Keeping it completely simple I decided to make a plain vanilla butter cake and frost it with the same blueberry fool as in the East End mess recipe. Result: a totally moist and delicious, easy dessert cake.

Blueberries Picked on Signal Hill

For a simple blueberry compote that you can use in the Blueberry Fool recipe, click here.

Frozen blueberries are also perfectly fine to use in this recipe.

Love homemade cakes from scratch? We’ve put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love.

Originally published May 2013. Updated June 2020.

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Yield: 16 Servings

Blueberry Fool Butter Cake

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Blueberry Fool Butter Cake - a moist, delicious butter cake filled & topped with a whipped cream Blueberry fool. It reminds me of Sunday dinners as a child.

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Ingredients

For the Butter Cake

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1 1/2 tsp baking powder
• 2/3 cup butter, I use salted butter but add no additional salt to the recipe.
• 1/3 cup vegetable oil
• 1 1/2 tablespoons good quality vanilla extract
• 1 1/2 cups sugar
• 3 large eggs
• 1 1/2 cups buttermilk, or use a tablespoon of lemon juice stirred into 1 cup milk

For the Blueberry Fool

• 2 1/2 cup whipping cream
• 2 tsp vanilla extract
• 5 rounded tbsp icing sugar, powdered sugar
• 1 cup blueberry jam or compote

Instructions

To prepare the Butter Cake

1. Grease two 9 inch cake pans and line the bottoms with parchment paper. Preheat oven to 325 degrees F.
2. Sift together the all purpose flour, cake flour, baking soda, baking powder and salt. Set aside.
3. In the bowl of an electric mixer beat together the butter, vegetable oil, vanilla extract and sugar well at high speed with whisk attachment until light and fluffy.
4. Beat in the eggs, one at a time.
5. Fold in the dry ingredients alternately with the buttermilk. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
6. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

To prepare the Blueberry Fool

1. Beat the whipping cream, vanilla extract and icing sugar to firm peaks.
2. Fold to swirl in the blueberry jam.
3. Frost the center and top of the cake with the Blueberry Fool. Top with additional jam to garnish if desired.

Notes

This recipe will work with practically any jam or homemade compote. Strawberry and peach are terrific too!

Nutrition Information

Yield

16

Serving Size

1 slice
Amount Per Serving Calories 437Total Fat 28gSaturated Fat 18gUnsaturated Fat 0gCholesterol 104mgSodium 152mgCarbohydrates 45gFiber 1gSugar 26gProtein 5g

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